Why not? Like paprika, they're made from a combination of dried peppers belonging to the Capsicum annuum family.


Balancing Heat: When using crushed red pepper, start with a small amount and adjust according to your heat tolerance. For paprika, choose the type that best complements your dish's flavor profile.




What Customers Say: “Slow heat and a long aftertaste. It has a very vinegary aroma that catches the first taste, little bit of garlic, and the heat sort of rises up slowly and lingers long after. It's a perfect combo and must-have for any Cajun flavor fanatics.”